Baked pumpkin donuts made with pumpkin purée and flavoured with cardamom. The donuts are topped with a vanilla glaze and sprinkles, but you can also toss them in cinnamon sugar instead. Because they are not fried, baked donuts are a little lighter, cake donut.
Preheat the oven to 350°F (175 °C). Grease your mini donut pan with melted butter (I used this one from Amazon) . Set aside
In a medium bowl, whisk together the dry ingredients, i.e. the flour, baking powder, salt, and cardamom. Set aside.
In a separate bowl, whisk together the pumpkin purée, sugar, oil, vanilla, and the egg. Now add in the dry ingredients and whisk to combine.
Fill a piping bag with the batter, and pipe it into each of the molds to fill it about half-way.
Bake them until a cake tester inserted into one comes out clean (about 12–14 minutes).
Cool 5 minutes before inverting them onto a cooling rack to cool completely.
When doughnuts are cool, prepare the glaze by whisking together the powdered sugar, milk and vanilla. Adjust the consistency with more milk or sugar. Glaze should be on the thicker side, and not too liquid or it will dribble down dipped doughnuts.
Dip one side of doughnuts in glaze, then in sprinkles and set on a rack to dry slightly before serving.
Notes
This recipe will yield 6–7 large baked pumpkin donuts if baked in a larger donut pan.